Although the skin is thin and the filling is large, it is an idiom to praise the delicious dumplings.

But in fact, the smaller the ratio of dumpling skin to filling, the better.

They are like a pair of CP, only the one with the most suitable proportion tastes best.

A lucky dumpling was randomly selected and Liu Minghui put it in his mouth.

The piping hot soup and the freshly baked dumplings are definitely a scalding combination.

When you gently bite open the chewy dumpling skin, you can see the plump fillings inside.

A combination of emerald green and golden yellow?

These are leek and egg dumplings.

I took a sip of the soup, it was so delicious.

When the dumplings were slightly cold, Liu Minghui stuffed the entire dumpling into his mouth.

Dumplings need to be eaten in big mouthfuls to enjoy them.

Smooth eggs, fresh leeks, and chewy dough.

Paired with delicious dumpling soup.

One bite is the most enjoyable.

Taking this opportunity, Liu Minghui directly picked up the second dumpling.

This dumpling has been set aside to cool down before, and at this time it is just warm enough to be eaten directly.

Liu Minghui poured the dumpling soup into his mouth.

Beef and celery stuffed dumplings.

Beef is chewy, while celery is crunchy and also rich in plant fiber.

The more you chew, the more fragrant and delicious it becomes.

Liu Minghui ate the third dumpling with great anticipation.

But I discovered that they were actually dumplings stuffed with leek and egg.

It’s not that it’s not delicious.

It just lacks the novel feeling of the first time.

As the temperature of the dumplings dropped, Liu Minghui ate faster and faster, and soon tasted four flavors.

Vegetarian three-fresh stuffed dumplings.

What stands out is that it is delicious and crispy.

Although it doesn't have the meaty aroma of meat, it highlights the deliciousness of the vegetables themselves, which is also very delicious.

The last pork and cabbage stuffing.

The pork is plump and chewy, paired with fresh cabbage that is also full of meat juice.

One bite is an absolute pleasure.

The wrapping method of strong dumplings locks in the deliciousness and makes it a success.

…

After putting away the dishes and chopsticks, Liu Minghui was not idle either.

There are plenty of dumpling wrappers and fillings on the chopping board, enough for him to make them for most of the day.

For this reason, he specially bought a special container for holding dumplings.

Separate compartments protect the dumplings and prevent them from sticking.

After wrapping and using the dough, there is still some filling left.

After freezing all the dumplings in the refrigerator, Liu Minghui finally completed today's work.

These fillings will be stir-fried tomorrow, but it can barely be regarded as a dish.

Although he can control the dough and fillings just right.

But this saves ingredients.

However, the ratio of dumpling wrappers to fillings is not perfect, and the gain outweighs the gain.

Anyway, the excess ingredients will not be wasted, but there is no need to force it.

Just when he was about to pack up and end today's cooking time.

Suddenly, an idea flashed through Liu Minghui's mind.

Maybe you can use the leftover fillings to make a different kind of dumplings.

Use the magic of Mingwei Cuisine to make your dumplings move.

"System prompt: Congratulations to the host for triggering the random mission, Magic Dumpling.

Magic Dumplings: Random task, complete the imaginary magic dumpling cooking, and reach at least primary quality.

Mission reward: Magic dumpling cooking level (advanced).”

It actually triggered a random mission.

Liu Minghui lamented that innovation is indeed the best.

As long as you trigger a random mission, you can easily obtain the advanced cooking level.

The Haute Cuisine level does not only apply to fixed dishes.

After all, one method is applicable to all methods.

To make high-end cuisine, you need to master a lot of knowledge.

It can also improve the level of Liu Minghui's related cooking.

This is also the reason why Liu Minghui’s cooking level is so high now.

Withdrawing his thoughts, Liu Minghui began to think carefully about how to turn the ideas in his mind into food.

The so-called cooking magic is very simple.

It uses different principles of heating expansion to produce wonderful changes in dumplings.

Both flour and water-milled rice flour (raw materials for making rice rolls) can be used to make dough.

But they have completely different thermal expansion degrees.

This will cause wonderful changes in the finished product after heating.

Just do it.

Liu Minghui made two pieces of dough using flour and water-milled rice flour respectively.

Take an appropriate amount of each, put them one on top and one on top, and assemble them into a new dumpling wrapper.

After filling enough fillings and sealing, the magic dumplings are formed.

Full of expectations, Liu Minghui put the magic dumplings into the boiling water and cooked them.

I hope it can produce the magical changes you expected.

Failed.

But it succeeded again.

Under the influence of boiling water, the dumpling wrappers did undergo changes that Liu Minghui expected.

The whole dumpling begins to curve towards the rice roll wrapper side.

It is bent into a small crescent with a slight arc.

One side is snow-white, the other side is crystal clear, and the fillings can be clearly seen.

It looks very cute.

It's just that this degree of bending alone cannot complete the cooking Liu Minghui imagined.

He realized that he had used the wrong cooking method.

Boiling is the simplest method, but it doesn't apply here.

Excessive moisture will greatly affect the expansion of the dumpling wrappers.

The same is true for oil.

You need to choose another cooking method - steaming.

It’s just that the dumpling wrappers needed for steamed dumplings are different from those for ordinary dumplings.

Noodles need to be steamed.

But don't scald all the flour, only 2/3 of it.

Leave 1/3 of the raw flour and mix it into the hot noodles to form a dough.
To be continued...